Eastern Sports & Outdoor Show

February 2nd, 2010 — The SmokinTex Experience

SmokinTex will be at the Eastern Sports & Outdoor Show in Harrisburg, PA this Friday, February 6-14.

Come by and see us and get a bite of smoked brisket.

We will look forward to seeing you.

SmokinTex

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Tale of Two Bourbon BBQ Sauce Recipes

January 27th, 2010 — Recipes

Two great Chefs-two awesome BBQ sauces.

Try these recipes by Emeril Lagasse and Bobby Flay on chicken smoked in your SmokinTex smoker.

Bobby Flay

Barbecue Sauce:
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 cup bourbon, plus 2 tablespoons
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
1/4 cup canola oil
Kosher salt and freshly ground black pepper

Directions
Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.

Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Recipe by Bobby Flay on The Food Network.

Emeril Lagasse

Ingredients
2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger

Directions
Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.

This BBQ sauce can also be simmered to serve warm.

Yields: 1 quart

Recipe from Emeril Lagasse on The Food Network.

Let us know which one you liked.

 

SmokinTex

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Try Steak with SuckleBusters

January 18th, 2010 — Recipes, Smokin Tips

 

Hey, Steak-Enthusiast.com talks about our newest products SuckleBusters.

Yea!!!

Check out this informative blog dedicated to finding the perfect steak.

What fun!

Try lightly smoking a tender juicy steak in your SmokinTex smoker and tell us how you liked it.

Photo courtesy of BouchonFor2.com.

SmokinTex

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Chef Sandy’s BBQ Smoked Shrimp with Creamy Grits

January 13th, 2010 — Recipes

Chef Sandy’s BBQ Smoked Shrimp with Creamy Grits
Smoked Shrimp and Cheesy Grits  

BBQ Smoked Shrimp and Creamy Grits 
Juice of ½ lemon
1# shrimp, 16-20 sized, peeled and deveined
2 ½ teaspoons SuckleBusters Hoochie Mama BBQ Rub                                                                                       6 Roma tomatoes, halved
1 teaspoon kosher salt
6 strips bacon, chopped
¼ cup green pepper, diced
3 green onions, chopped, white and green parts separated
 
For the Grits:
3 cups water or great quality stock
1 cup cream or half and half
1 teaspoon kosher salt
1 cup stone ground (not instant) grits
1 cup grated cheddar cheese
3 Tbsp butter, divided
 
Prepare the Shrimp and Tomatoes for Smokin:
Squeeze juice of ½ a lemon over shrimp in a colander, then toss with BBQ Rub. You may choose to add more BBQ Rub (up to 4 tsp) for a spicier product.  Set the shrimp aside for about 20-30 minutes to marinate.  Prepare the tomatoes by halving them, coring them and salting them.  Put both the shrimp and the tomato halves on a seafood grate in preparation for loading the smoker. Put a glass dish large enough to hold the shrimp in the refrigerator to chill the shrimp quickly upon removal from the smoker.
 
Prepare your SmokinTex Smoker:
Prepare your SmokinTex Smoker with about 1 oz of hickory wood, small chunks if possible.  Turn the smoker on to 225º F and preheat about 20 minutes, or until you have a good amount of smoke. When you begin to see smoke, you may slide the shrimp and the tomatoes into the smoker and quickly close the door.  Begin timing immediately, you do not want to smoke the shrimp more than 20 minutes.
 
Preparing the Grits and the Gravy:
Bring your liquids (4 cups total) to a boil, then add 1 teaspoon salt and slowly whisk in the grits, stirring frequently.  Turn the heat to medium and allow the grits to cook 20-30 minutes, until they are tender.  Stir frequently. Add more liquid if the grits get too thick - they should have a loose consistency, thicker than soup, no thicker than oatmeal. Keep warm, adding liquid as necessary, and stirring frequently.
 
Meanwhile, cook the chopped bacon in a small sauce pan, until brown, then remove bacon to a paper towel lined plate and set aside.  Reserve 1 Tbsp bacon drippings, but wipe out the rest of the brown bits from the pan.  Briefly sauté the white parts of the green onions and the green pepper in the reserved bacon drippings for 3 minutes, or until translucent.  Set aside.
 
Removing the Shrimp and Tomatoes from the Smoker and Finishing the Dish:
After 20 minutes, remove the shrimp and tomatoes from the smoker into the chilled dish, which will stop the cooking immediately.  Let the tomatoes cool briefly, then slide the loose skins from the tomatoes and roughly chop.  Add to sautéed green onions and green peppers.  Cook this tomato mixture over medium heat until slightly thickened, about 7 minutes.  Remove from heat.  Quickly stir in 1 Tbsp butter to enrich the sauce.
 
When the grits are finished, add shredded cheese, and whisk thoroughly to combine.  Add 2 Tbsp of butter and whisk again.
 
To serve, toss shrimp briefly in gravy to heat it to serving temperature, about 1 min.  For each serving, place grits in a wide serving bowl, then top with tomato shrimp mixture and garnish with reserved green onion tops and bacon bits.  Enjoy immediately!
 
Although this is a traditional breakfast dish in the South Carolina Low Country, it can certainly step in for a quick company dinner or a great holiday brunch or dinner dish. 
 
The beauty of this dish is that it really doesn’t take too much time to prepare in total, the colors are gorgeous and the flavors are great.  My 6 year old said this was the prettiest food she had ever seen.  Not to mention a nice change from the every day. 
 
You can even smoke the shrimp and tomatoes hours ahead of time and keep them in the fridge until you are ready to cook the grits.  Have one of your guests do the whisking of the grits while drinking a glass of holiday cheer, to free yourself up from this task.  Just heat the tomato sauce and finish the sauce and the grits and prepare to serve.  Pour the wine and call the guests to the table.
Chef Sandy 

SmokinTex
 

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BBQ Ribs Rub and Sauce

December 29th, 2009 — Recipes

Try this Bbq Ribs 1991 World Bbq Contest Winner 
“Memphis in May” recipe.

Ingredients

DRY RUB

·     2 ts Salt

·     2 ts Onion powder

·     2 ts Ground black pepper

·     1 ts Cayenne

·     4 ts Paprika

SAUCE

·     6 tb Salt

·     6 tb Black pepper

·     4 c Ketchup

·     4 c White vinegar

·     1 lg Yellow onion; diced

·     1/2 c Sorghum molasses

·     6 ts Chili powder

·     4 c Water

 

Preparation

DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.  

 

 

 

 

 

Recipe from BigOven.com

 SmokinTex

 

 

 

 

 

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Smoked Nuts for Christmas

December 15th, 2009 — Recipes, Smokin Tips

Make smoked nuts to give as gifts or to munch on during the big game.

Pour a single layer of store bought packed nuts of any kind into an aluminum pan with holes punched in it. Or use our SmokinTex seafood grill.

Smoke for 20 minutes at 190° F.

We used 2 small chunks of SmokinTex Cherry wood. You can use any flavor of wood you like.

Then turn off the smoker and let sit in the smoker for 1 hour to bask in the gloriousness of the smoke.

Take out the nuts and enjoy warm or put them back in the original container to keep fresh.

Crowds love these smoked nuts and are rapidly consumed.

Enjoy!

 

SmokinTex

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Happy Holidays from SmokinTex

December 9th, 2009 — The SmokinTex Experience

Get $50 OFF Any SmokinTex Smoker and shipping is only $29.95 for your entire order!

You must use code BD5 at checkout to receive this great offer!

Thanks to all our SmokinTex customers, blog readers, vendors and staff for a wonderful 2009!

Happy Holidays to all and a hopeful 2010.

 

SmokinTex

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Smoked Thanksgiving Turkey — Mmmmmm

November 26th, 2009 — The SmokinTex Experience

Here’s how we celebrate Thanksgiving SmokinTex-style!

Smoked turkey with all the fixins.  Enjoy!

 

SmokinTex

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Free Shipping with Purchase of Any SmokinTex Smoker

November 3rd, 2009 — Specials

Check out our Holiday Special!!

FREE SHIPPING with purchase of any smoker (excluding Model 1100) but including the SmokinTex Gourmet Package.

And, your entire order will be with FREE SHIPPING.

Hurry! Get your smoker ordered for fabulous gift giving!

Wouldn’t you love to receive a smoker?

 

SmokinTex

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Left Over Smoked Brisket for South Texas-Style Tacos

October 22nd, 2009 — Recipes, Smokin Tips

 South Texas-Style Tacos

This recipe can be adapted for smoked brisket or smoked chicken that you have smoked in your SmokinTex smoker.

 

Soft flour tortillas filled with slow-roasted meat are a specialty of many South Texas barbecue or Mexican restaurants.

Whether you call it carne asada or barbecue, the tender, flavorful meat makes a memorable sandwich.

You could use leftover brisket or take a shortcut and buy Hormel Beef Roast from the refrigerated cooked-meats section of your grocery store. The meat is tender, juicy and reasonably priced.

Walmart has fresh, uncooked flour tortillas, which can be cooked when you plan to assemble the tacos, or use precooked flour tortillas and warm them in a nonstick skillet or on a griddle. The tacos then are filled with shredded meat, sautéed onions and pepper Jack cheese. Serve with sliced avocado and coleslaw – either homemade or from a kit available in the produce section of your supermarket. Give the slaw a bit of pop with a sprinkle of cayenne pepper.

Anne Greer McCann is a Dallas restaurant consultant.

BRISKET TACOS

1

large yellow onion, thinly sliced

 

 

1

(17-ounce) package Hormel Beef Roast or left over smoked brisket or chicken

 

 

1/3

cup smoke-flavored barbecue sauce

 

 

6

flour tortillas

 

 

4

ounces pepper Jack cheese, grated

 

Coat a large skillet with a vegetable or olive-oil cooking spray and place over medium-high heat. When the pan is hot, add the onions and sauté until golden brown. Season with salt and pepper. Cover to keep warm and set aside.

Heat the beef roast in the microwave according to the instructions on the package. Let cool. Remove the cover and reserve about ¼ cup of the au jus. Discard the rest. Using two forks, shred the meat and toss with reserved au jus and barbecue sauce. Cover and keep warm.

Place a nonstick skillet or griddle over medium-high heat. Cook or warm the flour tortillas on both sides. (The uncooked ones crisp slightly, so they will stand up on the plate when filled. If you’re using precooked tortillas, warm them in a hot skillet, fill and fold over.)

Divide the grated cheese, onions and beef among the 6 warmed tortillas. Fold over or stand on a plate and secure with a wooden skewer as pictured.

Serve with coleslaw and sliced avocado. Makes 6 tacos.

Recipe adapted from the Dallas Morning News

 

SmokinTex

 

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